Prepare quinoa. Rinse the quinoa and add to a pot with the broth and a pinch of salt. Bring to a boil and turn heat down to low to simmer. Cover and let cook for 15 minutes, or until all liquid has been absorbed and quinoa is cooked. 

Meanwhile, prepare the brussels sprouts. Add avocado oil to a wide, cast iron skillet and heat to medium high. Add brussels sprouts and season with half the salt. Turn heat down to low and cover. Allow brussels to cook for 3 minutes. Toss and continue cooking until brussels are fork tender, about 4-6 minutes. Set aside.

Return to the quinoa. Turn off the heat, fluff with a fork and season with black pepper, salt, garlic powder, green and red onions. Set aside.

Prepare the eggs. Preheat a pan to medium heat. Add coconut oil and swirl to coat. Crack eggs into the pan. Cook until set; then flip and cook to desired inner temperature. Remove from heat.

Scoop quinoa into bowls, top with brussels sprouts and eggs. Sprinkle with pepper and serve.